Posts tagged ‘bottle gourd’

March 10, 2015

Anapakaya Pulusu / Bottle gourd stew in tamarind gravy

                           Anapakaya pulusu is a stew prepared with bottle gourd in tamarind gravy. It is served with mudda pappu i.e. plain tur dal and steamed rice. This is also called as ‘ Anapakaya Dappalam ‘. It tastes sweet and tangy.  Anapakaya pulusu is a famous recipe in Andhra Pradesh and the recipe I’m posting today is one of the easiest .

Anapakaya pulusu


1. Lauki / anapakaya pieces / bottle gourd  (peeled & cubed)- 1 medium size

2. Onion ,sliced – 1 medium

3. Green chillies ,slit -2

4. Garlic pods, crushed – 3

5. Red chilli powder – 1tsp

6. Jeera / cumin seeds – 1/4 tsp

7. Aavalu / mustard seeds – 1/4tsp

8. Dry red chillies- 2

9. Curry leaves – 6 to 7

10. Sugar – 1tsp / Jaggery – small piece

11. Tamarind – small lemon size (soak in warm water for about 10 min and squeeze the juice)

12. Cilantro leaves for garnish

Ingredients for mudda pappu :

Kandi pappu / tur dal – 1/2 cup

salt to taste

pinch of turmeric

Method :

Preparation of mudda pappu :

Pressure cook tur dal adding 1 cup water and salt. Once done, mash it to a smooth paste.

Preparation of anapakaya pulusu :

Heat oil, add dry red chillies and fry them for few seconds. Then, add mustard seeds, crushed garlic pods, cumin seeds ,curry leaves and fry again.

Add sliced onions and green chillies. Saute till onions turn pink. Add bottle gourd pieces with salt and turmeric . Mix well and cover & allow it to get cooked for about 15min.

Add the tamarind extract along with 1 3/4 cup water(depending on the consistency you require) . Mix well. Add red chilli powder , jaggery and mix well.

Cover and cook for another 10minutes on medium flame. Garnish with cilantro leaves.

Serve hot with rice and mudda pappu. (mix little mudda pappu and anapakaya pulusu with rice . Tastes best with this combination ).

August 24, 2011

Sorakaya kura (Rayalseema style)

Preparation time: 10 min

Cooking time: 30 min

Serves – 3

This recipe has a taste of  Rayalseema Cuisine. Bottle gourd has numerous health benefits and is not only rich in essential minerals, iron, protein and trace elements; it is also rich in fibre.
Learnt this from my sis in law…this one is damn easy and quick to cook !


1.  Sorakaya/Bottle gourd / lauki , chopped – 1

2. Onion  finely chopped- 1

3.Tempering :

Mustard seeds / aavalu – 1 tsp

jeera / cumin seeds – 1 tsp

Karvepak / curry leaves – few

4. Grind to powder :

Roasted Peanuts – 2 to 3 fistfuls

Red chilli powder – 3 tsp or more

Garlic flakes- 11 to 12

5. Salt – as per taste


Firstly, pressure cook the bottle gourd pieces adding little salt. Switch off after 2 whistles. See that the pieces do not become a paste. Keep aside.

Take a kadai, heat 2 tbsp oil and prepare tempering by adding mustard seeds. Once the seeds start spluttering, add cumin seeds and curry leaves. Add onions and fry till pink. Add a pinch of turmeric powder and salt to taste. Mix well and allow the bottle gourd pieces to get well cooked on medium heat till all the water from the pieces gets evaporated.

Then, add the ground mixture of roasted peanuts,garlic flakes and red chilli powder. Mix this along with well cooked pieces and allow it to get cooked for some more time.

Goes well with roti and rice.

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